Tomato Ricotta Tart

INGREDIENTS

3 tbsp

almond flour/meal

1 1/4 cups

all-purpose flour, plus more for rolling

salt

1/2 cup

unsalted butter, cold

2 tbsp

ice-cold water

1 cup

fresh ricotta cheese, at room temperature

4 oz

cream cheese, at room temperature

1/2 cup

grated parmesan cheese

1 tsp

lemon zest

1 tsp

lemon juice

2 cups

tomatoes, I used a combination of cherry and heirloom tomatoes

1 tbsp

olive oil

1/2 tsp

kosher salt

2 tbsp

fresh oregano leaves

1 tbsp

Pine nuts (optional)